Baked Chicken Fingers

9 30 256
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Baked Chicken Fingers
Health Rating


454 gm Chicken breast, boneless, skinless (cut into strips)
1 medium egg Egg
1/2 cup Almond flour/meal, Bob's Red Mill
1/4 cup Coconut, shredded, unsweetened (or another cup almond meal)
1 tsp Paprika
1/2 tsp Cayenne pepper
1/2 tsp Garlic powder
1/2 tsp Sea salt
1/4 tsp Black pepper


1. Preheat oven to 350F. Place almond meal, coconut, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.

2. Crack egg into another shallow bowl and whisk.

3. One by one, dredge each chicken tender in the egg bowl, wiping off any excess and then dip each into the almond meal mixture. Roll until each tender is covered completely.


4. Place the coated tenders on a baking pan lined with parchment paper or a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture.

5. Bake for 20 minutes in a 350F oven, flipping the tenders once at the 10-minute mark. (the internal temperature of chicken should be at 165F)

6. When done, the chicken tenders will be golden brown and completely cooked through.


7. Remove tenders from the oven and allow to cool slightly before serving.


Nutrition Facts

Per Portion

Calories 256
Calories from fat 116
Calories from saturated fat 22.4
Total Fat 12.9 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.1 g
Cholesterol 107 mg
Sodium 371 mg
Potassium 339 mg
Total Carbohydrate 5.0 g
Dietary Fiber 2.4 g
Sugars 1.0 g
Protein 30 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.6

Energy sources




is an excellent source of lean protein which aids in muscle growth and repair!

Use your favorite dipping sauce and enjoy! See Meal Gardens selection of homemade dips!

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